Ciguatera Poisoning.pptx
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Ciguatera poisoning is caused by eating fish that have accumulated ciguatoxin produced by the marine microalgae Gambierdiscus toxicus. Symptoms occur within 3-6 hours of ingestion and include nausea, numbness around the mouth, and throat. Respiratory paralysis can occur without treatment. From 1983-1992 there were 129 outbreaks reported to the CDC involving 508 people. Prevention involves avoiding large predatory fish from tropical/subtropical areas most prone to ciguatera.
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This document discusses various methods for marking and tagging fish, including biological, chemical, and physical methods. Biological methods include morphological marks like scale patterns and genetic marks. Chemical methods involve immersing, injecting, or feeding fish dyes or markers. Physical methods include external tags like strap tags and internal tags like coded wire tags implanted in tissue. The advantages and disadvantages of different tagging methods are considered for factors like retention rate, effects on fish, and costs.
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Several method of employed for preservation and extension of self life of fish ranging from primitive drying/smoking to freezing and freez drying. Another important step forward is the development of technology for transportation of live fish. A notable and conceptual difference from all these method is utilization of ionizing radiation for food preservation.
Preservation of foods using ionizing radiation is called irradiation. Preservation of food by irradiation is on of the truly peaceful uses of atomic energy irradiation of foods has been found useful and effective to:
• Inhibit sprouting or reducing weight losses in vegetable such as potato, onion etc. during storage.
• Delay the ripening of fruits.
• Kill insect pests in fruits, grains or spices.
• Reduce or eliminate food spoiling microorganisms in meat and seafood products.
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Antinutritional Factors in fishes
Antinutritional factors are substances found in plants that can interfere with nutrient utilization in animals. They include protease inhibitors, tannins, lectins, phytates, glucosinolates, cyanogens, and others. Many of these antinutritional factors can be reduced or eliminated through processing treatments like heating, soaking, fermentation, and extraction methods. Without proper treatment, antinutritional factors can decrease growth performance, cause organ damage, and impact health in fish.
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This document discusses various types of food packaging technologies. It describes how packaging has evolved from using natural materials like skins and leaves to modern sealed containers. It then explains different types of modified atmosphere packaging (MAP) which controls gas levels to extend shelf life by reducing oxygen and increasing carbon dioxide. It also discusses active packaging that absorbs or releases specific compounds and vacuum packaging. Finally, it lists some biodegradable materials commonly used for packaging like cellulose, starch and polylactide acid plastics.
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This document discusses national and international regulations for seafood quality and safety. It begins by defining seafood and describing its importance as a global commodity. It then outlines various biological, chemical, and physical hazards that can affect seafood quality and safety, such as pathogenic bacteria, viruses, parasites, toxins, heavy metals, and contaminants. The document also discusses factors that influence bacterial growth in seafood and methods to control quality, including cleaning, time and temperature controls, drying, freezing, and more. It provides examples of specific hazards and concludes by listing environmental chemical contaminant tolerances and limits in fish.
Fermented fishery products
Fermentation is the conversion of organic substances into simpler compounds by microorganisms or enzymes. It is an important preservation method for fish and other seafood. There are many traditional fermented fish products across Southeast Asia, including fish sauces where the flesh is reduced to a liquid, and fish pastes where the fish is reduced to a paste. Well-known examples are nuoc mam fish sauce from Vietnam and nga-pi fish paste from Myanmar. The production processes of these foods involves enzymatic breakdown of proteins during several months of fermentation and aging.
Quality of fresh fish
1. Fresh fish quality is assessed using sensory and non-sensory methods to determine freshness and detect spoilage. Sensory methods rely on human panels while non-sensory methods include biochemical, biological, and physical tests.
2. Processing fresh fish prevents spoilage through methods like removal of scales, filleting, and packaging. Common fish products include fish sauce, fish paste, fish oil, and fish protein concentrate created through various extraction and fermentation processes.
3. Fish protein concentrate is created through a multi-step extraction process using solvents to remove oils and concentrate proteins from fish or fishery waste to over 85% protein content.
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The document summarizes the composition of fish. It discusses that fish have a skeletal structure that provides support, and muscles that form the edible part. The skin covers the fish and secretes a slimy mucus. The gills are the main breathing organ and take in oxygen from water. The internal organs like stomach and intestines are known as guts. Water makes up 70-80% of the fish, while protein content is typically 15-20%. Fat content varies widely between species and seasons. Vitamins and minerals are also present in fish.
Fish anaesthetics .
The document discusses various types of anesthetics used for fish. It describes how anesthetics induce temporary loss of sensation or awareness by depressing the nervous system. The most common methods of anesthesia for fish are immersion, where the fish breathes in the anesthetic dissolved in water, and injection directly into the body. The document outlines specific anesthetics commonly used like MS-222, benzocaine, lidocaine, metomidate and clove oil. It provides dosage guidelines and notes factors like water temperature that impact effectiveness. Stages of anesthesia and recovery are also summarized.
Epizootic Ulcerative Syndrome
EUS is an infection of freshwater and estuarine fish caused by the oomycete fungi Aphanomyces invadans. It is an epizootic disease affecting many fish in an area simultaneously. EUS causes ulceration of the skin and erosion of tissue, particularly on the tail and head. Advanced cases show necrosis in internal organs. Control involves stopping water flow, removing infected fish, applying lime or calcium hydroxide to raise pH, and introducing fresh water after 3 weeks. CIFA has also developed a medicine called CIFAX to treat and prevent EUS.
Fish as food
This document summarizes the biochemical composition and nutritional value of raw fish. It notes that fish are primarily composed of protein (15-28%), fat (1-8%), and water (55-83%). Fish protein provides essential amino acids and minerals like calcium, magnesium, and iron. While cooking, canning, and preserving methods can impact vitamin and mineral content, fish overall provide a nutrient-dense food that is higher in protein and lower in fat than meat. The document also outlines several fish byproducts used for human consumption or other purposes, including fish protein concentrate, fish maws, isinglass, fish body oil, fish liver oil, chitosan, and shark fin rays.
Freezing Method Of Preservation
This document discusses methods of preserving fish, focusing on freezing as the most common modern technique. It provides details on the freezing process, including that it involves lowering the temperature of fish to -40°C or below to solidify water inside tissues. The key steps for freezing fish at home are to select fresh fish, clean and package it, label with name and date, and freeze immediately. Freezing fish slows spoilage by stopping microbial growth and bacterial activity while increasing shelf life. Proper freezing and storage below -20°C for a week eliminates potential parasite hazards in fish. Maintaining hygienic conditions during freezing prevents contamination.
Fish sausages
Fish sausage can be made from various types of fish by grinding and mixing the fish meat with salt, spices, and other ingredients like pork fat or vegetable oil. The mixture is then stuffed into casings and cooked. Fish sausage provides nutritional benefits and can be stored refrigerated for up to 14 weeks. Various meats and fillers may be added to fish sausage to improve texture and bind the sausage. The processing involves grinding, mixing, stuffing, cooking, and storage. Common bacteria grown during fermentation include Pediococcus and Lactobacillus.
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Foodborne Disease
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Parasites
*
Pair of schistosome larvae. This species causes schistosomiasis, a devastating illness.
The broad fish tapeworm may grow to 35 feet and live ten years inside a person's intestines.
Foodborne Illness Caused by ParasitesParasites are microscopic creatures that need to live on or inside a living host to survive.Parasitic infection is far less common than bacterial or viral foodborne illness
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Helminthany of various parasitic wormsfluke nematode tapeworm
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Common FoodsContaminated waterRaspberriesStrawberriesFresh produce
Transmission in FoodsFecal-oralFood contaminated after contact with polluted water or infected food workerDays or weeks after eating contaminated food
PreventionAvoid contact with contaminated foods, water, or food workers.Good sanitationPurchase RTE foods from an inspected and approved supplier.
Giardia lambiaGiardia found in feces of wild animals, domestic pets and infected persons.Cause foodborne infection
Giardia stick closely to the lining of the small intestine in the hosts they infect and cause mild to severe diarrhea.
Easily d.
MARINE PHARMACOGNOSY
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Metazoan parasites are among the most problematic diseases affecting fish mariculture. Current chemical treatment methods are unsustainable and coming under increased environmental regulation. More holistic management methods are needed for the sustainable future of fish mariculture. Major parasites include acanthocephalans, nematodes, trematodes, and crustaceans, which can cause significant economic losses and animal welfare issues. Effective long-term control requires moving beyond reactive chemical treatments.
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Hazards and its Control in Seafood Processing Industry- Physical Hazard, Biol...
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The variety and species of aquatic organisms used as food are too many. Thus, sea food
processing refers to the processes associated with fish and fish products between the time fish
are caught or harvested, and the time the final product is delivered to the customer.
By virtue of their genetic makeup or food habits, some of these organisms are found to contain
some toxic substances. Thus ciguatoxin, paralytic shellfish poison (saxitoxin), diarrhetic shellfish
poison (okadaic acid), amnesic shellfish poison etc. are species related toxins, which are health
hazards encountered in seafood. Similarly, scombroid or more generally fishes with red meat and on temperature abuse produce histamine and cause the commonly reported scombroid toxin poisoning. Natural toxic substances in food
This document discusses natural toxic substances found in foods of plant and animal origin. It describes 10 categories of natural plant toxins including glycoalkaloids in potatoes, phenolic substances in citrus fruits, cyanogenic glycosides in seeds and kernels of fruits, and mycotoxins in cereals and nuts. It also discusses 6 types of natural marine toxins produced by algae including phycotoxins, ciguatoxin, and tetrodotoxin poisoning. Cooking does not reduce the risk of toxins that are heat-stable, so prevention focuses on proper handling and storage of seafood and avoiding toxic parts of plants and animals.
Diseases of fish
This document summarizes several common diseases that affect fish, including dropsy, tail/fin rot, eye diseases, furunculosis, costiasis, white spot, fungal diseases, and swim bladder disease. It describes the causes and symptoms of each disease as well as recommended treatment and control methods to cure infections and prevent their spread. Maintaining clean water and proper nutrition are important for fish health and to avoid disease outbreaks. Left untreated, many of these diseases can cause severe illness or death in infected fish.
Algal bloom
An algal bloom occurs when algae grows rapidly in an aquatic system. Harmful algal blooms produce toxins that negatively impact other organisms. Blooms are caused by excess nutrients like phosphorus and nitrogen from sources like fertilizer and sewage runoff. Impacts include human health issues, environmental damage like dead zones, and economic losses. Common harmful blooms include red tides that cause shellfish poisoning and cyanobacteria that produce cyanotoxins. Control methods include physical approaches like aeration, chemical ones like algaecides, and biological options like increasing grazing organisms.
Stress in aquaculture
Stress from factors like overcrowding, poor water quality, and injury can weaken fish's natural defenses, making them susceptible to disease. Mucus, scales, skin, and inflammation are part of fish's immune response, but stress compromises these defenses. To prevent disease outbreaks and mortality, good management practices must maintain water quality, prevent stress from handling and overcrowding, provide proper nutrition, and implement sanitation measures. Prioritizing the reduction of stressors is key to controlling disease problems in aquaculture.
Food poisoning by supun janitha(BHMS.ug.)
Food poisoning can be caused by bacteria, viruses, parasites or chemicals/toxins contaminating food. Common bacterial causes include Salmonella, Staphylococcus, Clostridium perfringens, and Bacillus cereus. Symptoms include nausea, vomiting, diarrhea and abdominal cramps. Diagnosis is based on symptoms and history of ingesting contaminated food. Proper food handling and cooking is important to prevent food poisoning.
NATURAL TOXIC SUBSTANCES IN FOOD BY WELFREDO JR LUBRICO YU
Natural toxins are found in some foods and can pose health risks if consumed in large quantities. Some key points:
- Toxins originate from plants or animals and include glycoalkaloids in potatoes, cyanogenic glycosides in fruits, mycotoxins in cereals, and marine toxins in some fish.
- Symptoms depend on the toxin but can include nausea, vomiting, diarrhea, and in severe cases, neurological effects or death.
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Fish disease ( Fungal ,Bacterial , Viral )
1. The document discusses several diseases that affect fish: velvet disease caused by Oodinium parasites; Aeromonas hydrophila bacteria which can cause dropsy; Columnaris disease caused by Flexibacter columnaris bacteria; and Epizootic Ulcerative Syndrome caused by the Aphanomyces invadans fungus.
2. It provides details on the etiology, symptoms, diagnosis and treatment of each disease. Velvet disease presents as a gold/rust colored film on fish and is highly contagious. Dropsy results in fluid buildup and is usually caused by Aeromonas bacteria infecting immune-compromised fish. Columnaris causes gray lesions by the dorsal fin. Epizootic Ul
types of bacteria and bacterial disease of fin FISHES
The document discusses various bacterial diseases that affect fish. It provides details on the causative agents, symptoms, and treatment for each disease. The diseases described include columnaris, bacterial haemorrhagic septicemia, fin and tail rot, furunculosis, vibriosis, dropsy, epizootic ulcerative syndrome, tuberculosis, and bacterial gill disease. For each disease, the summary discusses the type of bacteria that causes it and provides a brief overview of symptoms and treatment methods.
Syndromes caused due to algal toxins final
- Several types of harmful algal blooms produce toxins that can cause illness in humans through the consumption of contaminated shellfish or fish. These illnesses include Ciguatera Fish Poisoning, Diarrhetic Shellfish Poisoning, Neurotoxic Shellfish Poisoning, Paralytic Shellfish Poisoning, and Amnesic Shellfish Poisoning.
- The document outlines the causative organisms, toxins produced, mechanisms of action of the toxins, and symptoms in humans for each of these illnesses. Treatment involves managing symptoms, as there are generally no antidotes for the marine toxins. Prevention strategies include monitoring for algal blooms and providing public education.
PARASITIC DISEASES OF FISHES.pptx
1. Protozoan parasites like Ichthyophthirius multifilis and Cryptocaryon irritans are common external parasites of freshwater fish that can cause disease and mass mortality.
2. Common crustacean parasites include fish lice in the Branchiura class which attach to fins and gills and extract blood, damaging fish. Copepods also commonly parasitize fish.
3. Trematode flukes like Dactylogyrus and Gyrodactylus are external parasites that commonly infect the body surface and gills of fish species like catfish and carp. They can cause lethargy and mucus production if present in high numbers.
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- 1. Ciguatera Poisoning By Tahzib Dihan
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- 3. Sources
- 4. Causative agents Ciguatera fish poisoning (or ciguatera) is an illness caused by eating fish that contain toxins produced by a marine microalgae called Gambierdiscus toxicus. It produces ciguatoxin. This toxin is concentrated more in fish organs such as the liver than in muscle tissue.
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